First of all, if you live in the Seattle, the SF Bay area or LA/Orange County, then you must try this wonderful new delivery service that I have discovered – Spud.com. They deliver for free (purchases over $33) amazing local and organic food including grass fed beef, pastured pork, eggs, veggies & fruits, and basically anything you could possibly need, all at great prices. There couldn’t be an easier way to get high quality food, delivered right to your door, while supporting local and organic farming. I am even more convinced after getting just a little bit through the great book I am reading “Everything I Want to Do is Illegal” how important it is to support farmers that are trying to do things right and give us food that is cared for properly. Basically your neighborhood has one delivery day a week, and you can change or add to your order up to a day ahead of your delivery day. You don’t know what time they will come, but the delivery is packaged in crates along with dry ice for frozen items and ice packs for cold items so that they can be left until you get home. Then at your next delivery, you leave the crates and cold holding bags for them to pick up and they leave the new groceries. I was at work when my delivery came, so I just buzzed the delivery person in, they left the groceries by the door, and then Michael put them away when he got home. So if you are in one of these areas give them a try, and if you aren’t, look for something similar in your area – you won’t be disappointed!

Now onto the recipe! I can’t believe I haven’t made this before, sooo good and very easy. I only used 2 large chicken breasts but this was very filling and between the chicken and 4 zucchinis, this made 3 servings so I got to have the 3rd for dinner again – lucky me : )

Ingredients:

Chicken Parmesan

2 organic chicken breasts

Half a jar organic marinara sauce – I like Trader Joe’s

2 Eggs

11/2 cups of almond flour

1 tsp garlic salt

1 tsp oregano

1 tsp basil

Salt and pepper

1 Tbsp or so of unrefined coconut oil

Parmesan Cheese

Bacon Zucchini

4 zucchinis

3 strips of bacon

Garlic salt, salt and pepper

Directions

Pre heat oven to 375 degrees

Foil a baking pan and coat bottom with thin layer of marinara sauce

Get coconut oil heating up over medium high in a large skillet

Cut chicken into large strips – tenderloin size and salt and pepper them

In a bowl whisk 2 eggs

In another bowl mix together almond floud along with basil, oregano and garlic salt

Once coconut oil is hot, take chicken pieces, coat in egg wash, then coat well in almond flour mixture and place in skillet

Let brown a few minutes on one side, until golden, then flip to other side

 

Once that side is golden, place chicken into baking dish

Then top chicken with more marinara sauce, a generous amount, I used about half a jar between top and bottom of dish

Sprinkle parmesan cheese over the top

Now stick in oven for about 20 minutes or so, until chicken is done

While that is baking, make your zucchini

In a skillet (I just quickly wash out the one I used for chicken) get your bacon frying (I’m actually thinking next time I will try this with proscuitto instead!)

While that is cooking get your zucchini washed and sliced

Once bacon is done, move to paper towel, turn stove heat to medium, then throw zucchini into skillet

Sprinkle over the top with a little salt, pepper, and garlic salt

Sautee for a bit, then chop bacon and add back to skillet

Cook until desired tenderness

Pull your chicken out of oven once done, let it rest for about 5 minutes

And then serve along with Zucchini – enjoy!  (not a great picture, I need to find a spot without so many shadows!)